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Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

October 31, 2016

Here is the delicious soup recipe from Angie's Global News segment this morning. Happy Halloween & Happy Cooking! #eatlocal #shoplocal

Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

Recipe Type: Side Dish

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • For the Soup:
  • 1 large pie pumpkin
  • 1 large apple, diced
  • 3 cups chicken stock
  • 1 large onion, finely diced
  • 2 garlic cloves, finely minced
  • 1 tbsp. diced cilantro stems
  • 1 tbsp. Well Seasoned madras curry powder
  • 1 tsp chili flakes
  • ¼ cup + 1 tbsp. pure maple syrup
  • 1 cup coconut milk
  • 1 tbsp. butter
  • 1 bunch of fresh cilantro
  • For the Pumpkin Seeds
  • 1 cup dry pumpkin seeds
  • 1 tbsp. maple syrup
  • 1 tsp Well Seasoned madras curry powder
  • 1 tbsp. vegetable oil
  • Pinch of salt
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cut your pumpkin into quarters and reserve the seeds. Rub the pumpkin quarters with about 1 tbsp of olive oil and season with salt & pepper. Bake on a baking tray for 45 minutes, or until fork tender. Remove the pumpkin skins and mash the flesh well. Heat a large pot over medium heat and add your butter. When the butter is melted, add your diced onions and garlic and sauté for 5 minutes, until the onion has started to soften.
  3. Add your stock, coconut milk, pumpkin, curry powder, and chili flakes, and apple, and bring to a simmer. Cook on medium low for 15-20 minutes. Add your maple syrup.
  4. Using a hand blender, puree the soup until smooth. Season with salt & pepper. Top your soup with fresh cilantro, diced chili, pumpkin seeds and a dash of cream.
Pumpkin Seeds
  1. Dry your pumpkin seeds with paper towel, removing any liquid. Heat a pan on medium. Add 1 tbsp of grape seed oil. When the oil is hot, add your pumpkin seeds and curry powder. Fry your seeds, turning often, for 6 – 8 minutes, until they start turn golden brown. Add your maple syrup, and keeping your seeds moving constantly, fry for another 2 or 3 minutes.
  2. Place your seeds on paper towel to remove excess oil, but only for a second, or they will stick to the paper. Place on a baking sheet and allow to cool. Once they’ve cool, break apart.
  3. Serves 6 – 8
Serves: 6-8 people.

Spaghetti Squash with Garlic & Mushrooms

October 27, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Eating. All. The. Squash.
Ingredients
  • 1 small spaghetti squash (about 2 lbs.)
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 2 cups button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 tbsp. fresh thyme
  • ¼ cup parmesan cheese, grated*
  • 1 generous handful of flat leaf parsley, chopped
  • salt and pepper to taste

*Want to make it vegan? Try a vegan parmesan: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Instructions
  1. Preheat oven to 380Fº
  2. Cut the spaghetti squash in half, remove seeds and roast face down on a sheet pan & bake for about an hour, until squash can be pierced with a knife. When the squash is ready, place a large frying pan over medium high heat & add olive oil, butter & garlic. Cook for 2 minutes, until fragrant and add mushrooms. Cook until mushrooms are golden brown, add thyme. Turn off the heat and set aside. Use a fork to scrape the squash into strings and add to the pan, turn the heat to high and quickly fry with mushrooms.
  3. Sprinkle parmesan & turn off the heat – top with fresh parsley, season with salt & pepper and serve.

Jalapeno Onion Dip

October 19, 2016

OMG - pass the chips and potato wedges!!

Jalapeno Onion Dip

By

Ingredients:

  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. fresh dill, chopped
  • 1 cup Preservation & co. Jalapeno Onion Strips, chopped
  • 1 tbsp Preservation & co. Jalapeno Onion Strips juice
  • Salt and pepper to taste

Instructions:

  • Toss in the food processor and blend!

Prep Time: 10 minutes

Cook time: 0 minus

Yield: 4-6 servings

Quick Chicken "Florentine"

October 14, 2016

TGIF! Tonight dinner should be delicious & simple - this recipe comes together in just a few minutes, you can enjoy a glass of wine while it cooks.

Quick Chicken "Florentine"

Recipe Type: Main Course
Cuisine: Italian
Ingredients
  • 6 boneless, skinless chicken breasts
  • Kosher salt and freshly cracked black pepper, to taste
  • ¼ cup all-purpose flour
  • 6 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ¼ cup diced shallots
  • 1 lb. baby spinach
  • 1 cup white wine
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 2 tablespoons freshly grated Parmesan
  • ½ pint of cherry tomatoes, halved
  • 2 tablespoons chopped fresh flat leaf parsley
Instructions
  1. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  2. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
  3. Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in spinach until it begins to wilt, about 2 minutes. Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
  4. Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
  5. Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley.
3.5.3217

Creamy Broccoli Soup

October 12, 2016

One Pot Wednesday. Add a salad, a loaf of bread & a glass of wine.

Creamy Broccoli Soup

Recipe Type: Side Dish
Cuisine: Vegetarian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 large head of broccoli, washed
  • 1 russet potato, peeled and roughly chopped into ½" cubes
  • 1 cooking onion, roughly diced
  • 2 cloves garlic
  • 4 cups vegetable stock
  • 1 cup cream
  • Salt and pepper
  • ½ cup sharp cheddar cheese
Instructions
  1. Cut broccoli into florets. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, it can be a little woody.
  2. Place all ingredients except cream, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for about 15 minutes.
  3. Remove lid, add cream, bring back to boil, then remove from heat and blend with hand held blender. Season to taste with salt and pepper, serve garnished with sharp cheddar cheese.

Spiced Whole Roasted Cauliflower

October 11, 2016

We are totally obsessed with WHOLE ROASTED CAULIFLOWER. This recipe is spiced with Ras el Hanout from our friends at Monsoon Coast on Salt Spring Island & a fresh Tahini sauce that knocks this one out of the park! #TastyTuesday #eatlocal #shoplocal

Spiced Whole Roasted Cauliflower

Recipe Type: Side Dish

Cuisine: Mediterranean

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 tbsp. Monsoon Coast Ras el Hanout
  • ½ tsp kosher salt
  • ¼ cup extra virgin olive oil
  • 1 medium head cauliflower, leaves trimmed and bottom cut flat
  • ¼ cup tahini
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • ¼ tsp each kosher salt and freshly ground black pepper
  • 2 tbsp. chopped toasted almonds
  • ¼ cup chopped cilantro leaves
Instructions
  1. Preheat oven to 425°F
  2. Combine spice blend, ½ tsp salt and oil; set aside.
  3. Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 4 minutes. Drain well; place cut side down in greased baking dish. Insert tip of sharp knife into top of cauliflower in five random places. Brush spice mixture all over and into crevices. Roast in the center of oven for 20 to 25 minutes or until browned and tender.
  4. Meanwhile whisk together tahini, ¼ cup boiling water, lemon rind, lemon juice, garlic, ¼ tsp. salt and pepper; whisk in a bit of extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
  5. Drizzle the tahini sauce over top of roasted cauliflower; sprinkle with almonds and cilantro. Cut into wedges and serve.
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